Chop the onions, ginger, garlic and chili and fry them in the oil with the Panch Phoran (I use about four or five tea spoon fulls but this is something you should adapt to taste) and when the onions have started to brown a little add the lentils and water to cover them, the three measures of stock and the nutmeg, bay leaves and chili powder if that’s what you’re using. Make sure that the lentils boil for at least ten minutes to denature the enzymes and then turn down slightly and add the coconut milk before leaving to simmer until you get the required texture. This can either be eaten as a soup or with rice and its really good.